Chili Rice Balls

Name: Chili Rice Balls
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 bowl Rice; 1 piece egg; 1 package Seaweed; a little Muyu Flower; 1 Bell pepper; 1 Dried chili

by Unexpectedly

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The only leftovers in the refrigerator also supported a not-so-rich but happy lunch!
When I’m studying, I always like to add chili water to my drink to fool my classmates

Ingredients

1 bowl Rice
1 piece Egg
1 package Seaweed
a little Muyu Flower
1 Bell Pepper
1 Dried Chili

Chili Rice Balls

1. Beat the eggs and chop the chili into shreds

2. Stir-fry the chili in the pan to remove the green and astringent taste of the chili, add a little salt to taste, set it aside

3. Fry the eggs in a pan and fry them over a low fire. All the egg liquid is fried. Take out and let cool for later use. Mix the rice with a little salt and shredded vinegar.

4. Put a piece of plastic wrap on the sushi roll, spread the fried egg skin, spread a layer of rice in the middle, put the chili shreds, and then spread a layer of rice